Friday Foodspiration: Grapefruit and Feta Salad


Spring colds have slowed us down this past week. Maybe allergies or a virus, but either way we are loading up on the powerful antioxidant Vitamin C to help us power through. 

This easy (but oh so pretty) salad packs a cold-fighting punch with grapefruit and spinach.  The walnuts add a dose of omega 3 fatty acids and the citrus salad dressing gives a light spring touch.  

Enjoy this Grapefruit and Feta Salad as a side dish or add some chicken for a full well-balanced meal.*


  • 2 cups Baby Spinach
  • 2 cups Bibb Lettuce, chopped
  • 1 Avocado, sliced
  • 1/2 cup Walnut pieces
  • 1 Grapefruit, sectioned
  • 2 ounces Feta, cut in chunks and super cold**
  • Citrus Vinaigrette
    • 1 tbs Shallot, minced
    • 1 clove Garlic, minced
    • 1/2 tsp Dried Oregano
    • 1 tsp Lemon Zest
    • 3 tbs Lemon or Grapefruit Juice
    • 1/2 cup Extra Virgin Olive Oil
    • 1 tsp Swerve sweetener (or a few drops of liquid stevia)
    • 1/4 tsp Sea Salt


  1. Place grapefruit sections and feta chunks on a baking sheet and sit under the broiler for about 5 minutes until they start to brown. Watch carefully, remove from oven, then set aside. 
  2. Combine ingredients for dressing in a mason jar and shake vigorously.  
  3. Combine spinach and lettuce in a serving bowl.  Top with avocado and nuts, then grapefruit and feta.  
  4. When ready to serve, pour a few tablespoons of dressing over the salad and toss to combine.  

*I served this with warm rotisserie chicken and also warmed the dressing before pouring over the entire salad.  The flavors were bright and went great together!

**In order for the feta cheese to brown instead of melt under the broiler it needs to be very cold.  I put mine in the freezer for about 10 minutes before cooking.